4 to 5 eggs, beaten lightly
2 leeks, white part only (washed and chopped fine)
1 tablespoon flour
A little bit of pareve chicken soup powder, to taste
Salt and pepper to taste, omit salt if using the soup powder
Oil for frying

Mix the eggs with the leeks, and fry in a little bit of oil in a non-stick small pan until golden on the bottom, flip it over, using a plate and finish to cook the other side, resulting in a pancake. Let cool to room temperature before serving.

This can be made a day or so ahead. I place it in the fridge wrapped in aluminum foil. If the leek pie is a little watery after being in the fridge, place it on paper towels for a little while bringing it to room temperature.

Poster's Notes:
These recipes are handed down from my husband's family with no specific amounts and instructions. Getting them into a format where they can easily be made without being on the phone to Israel (to ask questions how exactly it should be done) while cooking has been my project over the last few years. The chicken soup powder is a modern Israeli adaptation, and it does help the flavor.